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A Delicate Chewit

This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

A delicate Chewit. PArboyle a piece of a Legge of Ueal, and being cold, mince it with Beefe Suit, and Marrow, and an Apple or a couple of Wardens: when you haue minst it fine, put to a few parboyld Currins, sixe Dates minst, a piece of a preserued Orenge pill minst, Marrow cut in little square pieces. Season all this with Pepper, Salt, Nutmeg, and a little Sugar: then put it into your Coffins, and so bake it. Before you close your Pye, sprinckle on a little Rosewater, and when they are baked shaue on a little Sugar, and so serue it to the Table.


Other versions of this recipe:


Chewettes on flesch day (Fourme of Curye [Rylands MS 7])

Chewetes on flesshe daye (Liber cure cocorum [Sloane MS 1986])

Chewets (Thomas Awkbarow's Recipes (MS Harley 5401))

Chewettes (Two Fifteenth-Century Cookery-Books)

Chewetys (Thomas Awkbarow's Recipes (MS Harley 5401))

Chawettys (Two Fifteenth-Century Cookery-Books)

Chawettys (Two Fifteenth-Century Cookery-Books)

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